Boneless Chicken With Apricot Cranberry Sauce Recipes

APRICOT CRANBERRY CHICKEN

Steps:

• Sprinkle chicken with salt. In a large skillet, heat 1 tablespoon oil over medium-high heat and brown half of the chicken on both sides. Remove from pan; repeat with remaining oil and chicken., Add onion to same pan; cook and stir over medium heat 2-3 minutes or until tender. Stir in broth, cranberries, preserves and vinegar; return to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly reduced. Return chicken to pan; cook, uncovered, 4-6 minutes longer or until chicken is no longer pink, turning chicken halfway.

APRICOT CHICKEN I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
• Cover dish and bake for 1 hour in preheated oven.

CRANBERRY APRICOT CHICKEN

Steps:

• In a large frying pan, combine broth, orange juice, cranberry juice, white wine, apricots, cranberries and zest. Whisk gently to combine.
• Add the chicken to this mixture and bring to a boil. Cover with a lid, reduce heat to simmer until the thickest part (the middle usually) of the chicken is no longer pink. (15-20 minutes).
• Transfer chicken to a plate and cover to keep warm.
• Bring the liquid in the pan back to a boil, uncovered. Next stir in the cornstarch and water mixture and whisk until thickened. (Season to taste with salt and pepper if desired).
• Spoon sauce over the chicken. Garnish with green onions and slivered orange peel if desired. Serve with couscous, pilaf, pasta, etc. and your favorite veggies.

CHICKEN WITH CRANBERRY SAUCE

Steps:

• Preheat oven to 450 degrees. In a small bowl, mix 1 tablespoon butter, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub evenly under chicken skin. Place on a rimmed baking sheet; roast skin side up until skin is golden brown and meat is cooked through, about 25 minutes.
• Meanwhile, melt remaining tablespoon butter in a large saucepan over medium heat. Cook onion, stirring occasionally, until golden, about 8 minutes. Add sage and remaining 1/2 teaspoon thyme; cook 1 minute. Add broth; simmer until reduced to 1 1/2 cups, 10 to 15 minutes. Strain mixture; return to saucepan.
• Add cranberries and sugar; boil until berries burst, 5 to 8 minutes. Whisk in cornstarch mixture; return to a boil. Cook until slightly thickened, 1 to 2 minutes. Remove from heat (sauce will thicken as it stands). Season with salt and pepper. To serve, spoon sauce over chicken.

APRICOT-DIJON-GLAZED CHICKEN

Steps:

• Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.
• Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.
• Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.

CRANBERRY SAUCE CHICKEN I

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange chicken in an 11x17 inch baking dish. In a medium bowl, combine the cranberry sauce, soup mix, salad dressing, sugar and ground black pepper. Mix well and spoon mixture over chicken.
• Cover dish and bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.

BONELESS CHICKEN WITH APRICOT-CRANBERRY SAUCE

Steps:

• In saucepan gently heat mayonnaise, barbecue sauce, apricot preserves and seasoning until melted and smooth, stirring frequently. Arrange chicken in baking dish, and pour sauce over chicken. Bake, covered in 350 degree oven for 20 minutes. add Crazins and bake uncovered for 15 minutes longer.

CHICKEN WITH GINGERED APRICOT SAUCE

Steps:

• Mix flour and coriander in shallow bowl. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness. Season with salt and pepper. Dust with flour mixture, shaking off excess.
• Melt butter in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to platter. Tent with foil to keep warm.
• Add apricots and half of green onions to drippings in same skillet and stir over medium-high heat 1 minute, scraping up any browned bits. Mix broth and cornstarch in small bowl until smooth. Add to skillet; bring to boil, stirring constantly. Add preserves, honey, soy sauce and ginger. Boil until thickened to sauce consistency, about 2 minutes. Pour over chicken. Garnish with remaining green onions.

APRICOT CRANBERRY SAUCE

Steps:

• In 2 qt.
• saucepan soak apricots in cranberry juice for 10 minutes.
• Add cranberries, sugar, and ginger; heat to boiling.
• Reduce heat and cook uncovered 10 minutes, stirring occasionally.
• Cover and refrigerate till well chilled.

ALMOND CHICKEN WITH APRICOT SAUCE

Steps:

• In a shallow bowl, combine the first five ingredients; transfer 1/2 cup to a serving bowl and set aside. Dip chicken in remaining apricot mixture. Place in a 13x9-in. baking dish coated with cooking spray. , Sprinkle almonds over chicken; drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with reserved apricot sauce.

APRICOT CRANBERRY SAUCE

Steps:

• In a saucepan, over medium heat, melt the butter.
• Add the ginger and cook, stirring, for 2 minutes.
• Stir in the cranberries, sugar, orange juice, and preserves.
• Cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes.
• Transfer to a bowl and serve warm. NOTE: The sauce can be made up to 2 days in advance. Cover and keep refrigerated until ready to reheat.

CATALINA-CRANBERRY CHICKEN

Steps:

• Heat oven to 350°F.
• Place chicken in 2 (13x9-inch) baking dishes.
• Mix remaining ingredients; pour over chicken.
• Bake 50 min. or until chicken is done (165°F).